| 1 |
Soyfoods |
Term for edible soy-based products. These include traditional soyfoods such as tofu, soymilk, tempeh, soy sauce etc.; soy protein products produced after processing (as described previously) such as soy flour, soy concentrates and isolated soy proteins; soy oil products such as refined soy oil, hydrogenated soybean oil and soybean lecithin; and, other edible by-products such as soybean hulls and soy fiber. Also, "second generation" soyfoods, a term to describe consumer oriented products that use a soyfood as a primary ingredient, such as tofu or soymilk-based nondairy frozen desserts or tofu-stuffed ravioli. |
(unspecified) |
| 2 |
Soymilk |
A protein-rich, milk-like liquid typically obtained from the soaking and grinding of whole soybeans with water; or, hydrating whole, full-fat soy flour; cooking the resultant slurry, and filtering all or part of the soy pulp or fiber from the cooked liquid. Modern systems for soymilk production may vary in technique. Soymilk prepared in this manner can be used to make tofu, spray-dried or sweetened and flavored as a beverage. The Soyfoods Association of North America defines soymilk as: A liquid food obtained as a result of combining: (1) aqueous-extracted whole soybean solids and water; or, (2) other edible-quality soy protein solids, soybean oil, and water; to provide no less than 3.0% soy protein, no less than 1.0% soybean fat and no less than 7.0% total solids. |
(unspecified) |
| 3 |
Soynuts |
Roasted whole soybeans. Oil roasted and dry roasted. Available plain, whole or crumbled; and flavored with a confectionery or seasoning coating. |
(unspecified) |
| 4 |
Sunflower hulls |
Consists of the outer covering of sunflower seed. |
AAFCO, 2000 |
| 5 |
Stachyose |
A soluble tetrasaccharide found in soybeans that is responsible for flatulence. |
(unspecified) |
| 6 |
Steepwater |
Water containing soluble materials extracted by steep-extraction, i.e., by soaking in water or other liquid (as in the wet milling of corn). |
AAFCO, 2000 |
| 7 |
Spinning |
A process for texturizing soy protein isolate by forcing a concentrated solution of protein through a small opening into a coagulating bath. |
(unspecified) |
| 8 |
Sterols |
Solid cyclic alcohols which are the major constituents of the unsaponfiable portion of animal and vegetable fats and oils. |
AAFCO, 2000 |
| 9 |
Sunflower meal, dehulled, mechanical extracted |
Obtained by grinding the residue remaining after the extraction process. |
AAFCO, 2000 |
| 10 |
Sunflower meal, dehulled, solvent extracted |
Obtained by grinding the residue remaining after the extraction of most of the oil from dehulled sunflower seed by a solvent extraction process. |
AAFCO, 2000 |
